Vegetable Paella with Tofu
Traditional paella pans are round, shallow metal pans that let the rice and vegetables cook evenly without getting mushy. A wok will do the job just as well; the wide mouth lets liquid evaporate, so the rice cooks and the other ingredients steam rather than boil.
Ingredients
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2 tablespoons olive oil
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2 7-ounce packages spicy marinated tofu, finely diced
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8 ounces cremini mushrooms, sliced
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2 large carrots, diced (1 cup)
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1 cup fresh or frozen corn kernels
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1 14 ounce can chopped tomatoes, drained
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4 cloves garlic, minced (4 teaspoons)
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1 cup short-grain brown rice
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1/8 teaspoon saffron, crumbled
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1 cup fresh or frozen peas, thawed
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1/4 cup lemon juice
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3 green onions, thinly sliced, for garnish
Directions
1.
Heat oil in wok over medium-high heat. Add tofu when ripples appear in oil, and season with salt. Saute 10 minutes, or until tofu is browned, stirring occasionally. Add mushrooms, and saute 4 to 5 minutes, or until mushrooms release liquid and begin to brown.
2.
Stir in carrots, corn, tomatoes, and garlic, and saute 2 minutes more. Stir in rice, 2 1/4 cups water, and saffron. Bring paella to a boil. Reduce heat to medium-low, cover with wok lid, and simmer 40 minutes, or until all liquid is absorbed. Add peas on surface (do not stir yet), cover, and allow peas to steam 1 to 2 minutes. Remove wok from heat, and stir in lemon juice and green onions. Season with salt and pepper.
Nutrition information
Calories 375, Total Fat 12.5 g, Saturated Fat 2 g, Sodium 569 mg, Carbohydrate 45 g, Fiber 6 g, Protein 22 g, Sugars 5 g.
Percent Daily Values are based on a 2,000 calorie diet
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